Sunday, July 10, 2011

Turmeric Rice

I seem to be drawn to flavoured rices. This one is great and fairly simple. I scaled it down quite a bit and the water amount seemed a bit low so I included slightly more. The original recipe is below.

One year ago: Raspberry Cheesecake Pots

Turmeric Rice (from Madhur Jaffrey's Quick and Easy Indian Cooking)

2 cups basmati rice
3 tbsp vegetable oil
3 whole cloves
1 bay leaf
4 cardamom seeds
1" stick cinnamon
2 cloves garlic, chopped
1/4 tsp ground turmeric
1 tsp salt
2 tbsp sliced chives or green onions

1. Put oil in heavy saucepan and set over medium-high heat.
2. Add cloves, bay leaf, cardamom pods, and cinnamon.
3. Stir once or twice and add in garlic.
4. As soon as garlic turns medium brown, add rice, turmeric, and salt. Stir gently for a minute.
5. Add 2 3/4 cups water and bring to a boil.
6. Cover tightly, turn heat down to very, very low and cook for 25 minutes.
7. Sprinkle with chives before serving.

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